Some nights just call for pudding. You know the ones. Kids in pj’s, footy socks pulled up, the crew hovering near the kitchen asking what’s for dessert.

That’s when this peach crumble earns its keep. Peaches in the pot, oaty top, lid on, done. No standing over an oven. No fuss.

And the smell? Cinnamon and warm fruit… hits you the second you walk back in the door. If you love a hands-off pud, you’ll want to peek at the rest of my slow cooker recipes too.

What should I serve this with?

Vanilla ice cream is the crew favourite. It melts down into the crumble and gets a bit saucy. So good.

Warm custard is next-level cosy. Greek yoghurt makes it feel a bit fancy. A slosh of cream? Always a yes.

Can I swap things out?

Fresh peaches are the dream when they’re in season. Out of season, tinned peaches work a treat… just drain them well. Amelia in the comments even tried tinned apricots and loved it.

Any stone fruit will do. Nectarines, plums, apricots. When peaches are out, apples or pears step in beautifully. Slice them thin so the cook time stays the same.

For the topping, quinoa flakes swap in for oats if you need. Gluten-free flour works instead of almond meal if there’s a nut allergy. Dairy-free butter subs in for regular. And coconut sugar can be maple syrup or rice malt syrup if that’s your jam.

Can I make it less sweet?

Yep. Skip the tablespoon of sugar over the peaches. The fruit brings its own sweetness once it goes gooey. The kids won’t even notice.

More slow cooker sweet wins

If pudding-in-the-pot is your thing, you’ll love these too:

• Rhubarb Pear Bake for that tart-sweet combo.
• Slow Cooker Baked Apples… old-school and gorgeous.
• Slow Cooker Apple Porridge for a cheeky brekkie crossover.
• Carrot Cake Porridge Bake when you want cake for breakfast.

Want to properly nail your slow cooker? My Easy Slow Cooker Course walks you through the lot… from set-and-forget dinners to sneaky puds like this one. Have a look, it’s a game changer.

Storing your peach crumble

Leftovers keep in the fridge for 3 days in a sealed container. Warm it in the microwave or pop it back in the slow cooker on keep warm for half an hour.

Freezer-friendly too. Scoop into portions, freeze flat, and defrost overnight in the fridge when a pud craving hits.

The best-kept secret? Brekkie.

A scoop of cold peach crumble with a big dollop of Greek yoghurt is my quiet-morning treat. Feels naughty. Isn’t really. Oats, fruit, protein… tick, tick, tick.

The kids get it in their lunchboxes too, in a little pot with yoghurt on the side. Winning. Check out my other dessert recipes for more sneaky-healthy pudding ideas.

My kids beg me to make this Slow Cooker Peach Crumble each week. The peaches go soft and gooey, and the top, well, it gets kind of crispy.

Best bit?

The slow cookers keep warm function kicks in, and they can have a scoop for afternoon tea and then again at dessert time. Both still warm! Here’s how to make a batch.

Chop your peaches into slices.

Measure out your crumble ingredients and stir until the butter has covered it well and it looks like a sticky mixture now.

Pop your peaches in the slow cooker and top with a spoonful of sugar. Then spoon the crumble mixture over the top before leaving to cook with a tea towel under the lid.

And done! Serve with ice cream.

Slow Cooker Peach Crumble

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Peach crumble in the slow cooker is the goods. It goes gooey, yummy and just oh so delicuous!

• Total Time: 4 hours 5 minutes
• Yield: 10 1x

Ingredients

Units USM Scale 1x2x3x

• 6 large or 10 small peaches
• 1 cup whole oats
• 1/3 cup almond meal
• 1/3 cup desiccated coconut
• 1/4 cup sultanas
• 1/4 cup silvered almonds or seeds
• 1/4 cup butter
• 2 tbsp coconut sugar
• 1 tspn ground cinnamon
• 2 tbsp water

Instructions

Cut the peaches into quarters and place them in the base of your slow cooker. If you like things really sweet, spoon a tablespoon of sugar over the top of the peaches now.

Using a spoon, or your hands, stir the oat mixture together so that it’s well coated.

Then, spoon the mixture over the top of the peaches and pop a tea towel under the lid and leave to cook for 2-hours on high, or 4 on low.

Sprinkle with a little extra cinnamon and a generous dollop of ice cream or Greek yoghurt.

Notes

If oats aren’t your thing, switch them out for quinoa flakes.

• Author: Stacey Clare
• Prep Time: 5 minutes
• Cook Time: 4 hours